| A | B |
|---|
| name the 5 mother (leading) sauces | Bechamel, Veloute, Espagnole, Tomato Sauce, Hollandaise |
| what liquid is used with Bechamel | milk |
| what liquid is used with Veloute | white stock |
| what liquid is used with Espagnole | brown stock |
| what liquid is used with Tomato Sauce | tomato juice and any stock |
| what liquid is used with Hollandaise | egg yolks |
| what is the thickening agent in bechamel | White Roux |
| what is the thickening agent in Veloute | White or Blonde Roux |
| what is the thickening agent in Espagnole | Brown Roux |
| what is the thickening agent in Tomato Sauce | tomato puree |
| what is the thickening agent in Hollandaise | clarified butter |
| what is the liquid and thickening agent in Bechamel | milk & white roux |
| what is the liquid and thickening agent in Veloute | white stock & white or blonde roux |
| what is the liquid and thickening agent in Espagnole | brown stock & brown roux |
| what is the liquid and thickening agent in Tomato Sauce | tomato juice & any stock plus tomato puree |
| what is the liquid and thickening agent in Hollandaise | clarified butter & egg yolks |
| what is a pan gravy | made from juices or drippings of meat or poultry plus roux plus stock or water and sometimes milk or cream |
| what is Jus | unthickened juices from a roast |
| what is "au jus" | means "with juice" |
